Hand-grabbed pancake
Flaky street-style layered flatbread: soft salted dough brushed with lard, rolled into tight spirals for paper-thin layers, then pan-seared shatteringly crisp; freezes well before cooking.
Instructions
- 1
Take an appropriate amount of flour;
- 2
Add a little salt to warm water and knead into a soft dough;
- 3
Knead into a smooth dough and let it rest for a while;
- 4
Evenly make them into dough pieces;
- 5
Roll it into thin, long sheets;
- 6
Brush on a generous layer of oil evenly;
- 7
Edge single-direction folding;
- 8
The edge begins to roll up in one direction;
- 9
Roll it out thinly one after another—that's the semi-finished product. You can put it in the freezer without thawing, and whenever you want to eat it, you can take it out and fry it immediately.
- 10
Crispy, wafer-thin finished hand-pulled pancake.
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Ingredients
Main Ingredients
- Flourto taste
Seasonings
- Pork fatto taste
- Salta pinch